I cannot recall making a roux/slurry thickened sauce in the past decade in a professional kitchen. One of my most forgetable restaurant sauce making experiences was the reduced cream sauces.
(veal stock) Reductions, puree/puree-thickened, and salsa/relish type sauces (do/should) rule the day, IMO, in restaurants today.
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How come "dishwasher" is not listed as a choice for culinary experience?
"...the very genesis of our art."
- Escoffier on grilling |